Ingredients
Equipment
Method
Step-by-Step Instructions
- Blend the ripe bananas, sunbutter, honey, vanilla extract, collagen (if using), and water until smooth and creamy.
- Carefully pour the filling into silicone popsicle molds, leaving space for expansion. Insert popsicle sticks.
- Place the molds on a baking sheet and freeze for at least 4 hours until solid.
- Melt the dark chocolate and coconut oil over low heat until smooth and glossy.
- Remove the frozen bars from the molds and dip each in the melted chocolate, allowing excess to drip off.
- Add toppings while the chocolate is still wet, if desired.
- Once set, transfer to an airtight container and store in the freezer for up to one month.
Nutrition
Notes
Perfect for hot afternoons and easy to customize with various toppings.
